Red Onion Marmalade Recipe
4 half pint jars
Active Prep: 20 min
Cook: 2 hours
- 2 1/2 lbs. red onions, halved and sliced thin
- 2 Tbsp. grapeseed oil (or other neutral oil)
- 2 1/2 lbs. Granny Smith apples, peeled, cored and sliced thin
- 2 cups packed brown sugar
- 1 cup apple juice
- 1 cup apple cider vinegar
- 1/2 tsp. Fine Pink Himalayan Sea Salt
- 1 tsp. Fenugreek Seeds
- 1 tsp. Yellow Mustard Seeds
- 1 tsp. Charnushka
- 1 tsp. Cumin Seeds
- 1 tsp. Fennel Seeds
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This recipe fills 4 half pint jars. Sterilize jars with their lids and bands by boiling in water for 10 min. just before filling with marmalade.
This recipe also works with Mulling Spices for an even sweeter flavor profile.
Preheat oven to 400 degrees. Place onions in a large baking dish and toss with oil. Roast for about 45 min. until softened and reduced by about half; toss every 15 min. or so. In a wide, heavy-bottomed saucepan, combine roasted onions, apples, sugar, apple juice, vinegar, and salt. Bring to a simmer, stirring to dissolve sugar. Meanwhile, toast seeds in a small skillet over medium heat, stirring constantly for 2 to 3 min. or until just fragrant. Transfer to a spice grinder or mortar and pestle and grind to a fine consistency. Stir into onion-apple mixture. Cook at a low simmer, stirring occasionally, until apples are softened and mixture starts to thicken, 45 min. to 1 hour.
Transfer marmalade to jars and seal with a 2-part canning lid. Process jars in boiling water (with jars covered by water) for 15 min. Remove jars from water and let cool to room temperature, making sure lids are sealed. The lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal—otherwise, store in pantry. Use within 1 year and refrigerate after opening. (Tip: You can skip canning altogether and simply refrigerate the marmalade to use within a few weeks.)
Delicious with a cheese plate or on flatbread. Makes a great topping for burgers, roast chicken, or pork chops.
Kathy Lee, chef/owner of Modern Gingham Preserves